Malawach (Yemeni-Israeli Fried Flatbread)

Malawach is a laminated flatbread of Yemenite origin, pan-fried in butter until flaky and golden. In Israel it is a beloved weekend breakfast, served with grated tomato, hard-boiled egg, and a spoonful of zhoug.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water, approximately
• 1 cup (2 sticks) unsalted butter or margarine, very soft
• Neutral oil, for frying
• To serve: grated tomato, hard-boiled eggs, zhoug, and honey

Instructions

1. Make the dough
   Mix the flour, salt, and sugar. Add the warm water gradually, kneading for about 8 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. Butter and chill
   Divide the dough into 8 balls. Coat each generously with soft butter, place on an oiled tray, cover, and refrigerate for at least 2 hours, or overnight.
3. Roll out thin
   On an oiled surface, stretch and roll each ball paper-thin, then fold it into a small square or coil it and flatten again.
4. Pan-fry
   Heat a splash of oil in a skillet over medium heat. Fry each malawach for 2 to 3 minutes per side until golden and flaky.
5. Serve warm
   Stack and serve warm with grated tomato, hard-boiled egg, zhoug, and a drizzle of honey.

Unfried, buttered dough balls freeze well for up to a month.